Straining a blend of mixed reconstitued peppers
dried espelettes
various types of paprika, salt, pepper, garlic; chopped pork (and wine glass) in the background
Mound of pork
Back fat
The all important patty fry to check for flavor, night one
Ground chorizo after a day
The porkert, used earlier for grinding and with this particular attachment, for stuffing
The location
The chorizo
BADASS!
ReplyDeleteDove? (If you're willing to divulge.) That doesn't look like chez Joe. Looks like they came out well, btw.
ReplyDeleteJesse,
ReplyDeleteYeah, it's a fun project (and, especially if you do horseshoes, rather badass).
David,
You are correct. The grinding and seasoning took place in my friend's garage, and the stuffing/hanging in the basement of his grandmother's old house.